Dijon glazed meatloaf has a moist, well-seasoned center and a sticky sweet and tangy glaze that bakes into a deep red crust. A mix of ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and apple cider vinegar gives the top real character, while the loaf itself stays tender and sliceable.
This recipe uses 2 pounds of ground beef, a panade of breadcrumbs and milk, grated onion, garlic, and fresh parsley. It takes about 20 minutes to prepare and roughly an hour in the oven, with a short rest before slicing. Leftovers make excellent sandwiches the next day.
Table of Contents
Why This Works
A tender meatloaf depends on moisture and a gentle hand. Soaking breadcrumbs in milk and eggs creates a panade that keeps the beef from tightening as it bakes. Grating the onion instead of chopping it lets it melt into the mixture, so you get flavor without chunky pieces.
The glaze goes on in stages. Half is brushed over the loaf partway through baking, and the rest goes on for the final stretch. Adding it in layers builds a thicker, glossier coating and keeps the sugar from scorching during the long bake.
Finally, the loaf is cooked to a safe internal temperature and then allowed to rest. The rest lets the juices settle, so the slices hold together instead of crumbling on the cutting board.
Ingredients
- 2 lb ground beef, 80/20 blend recommended
- 1 cup plain breadcrumbs
- 1 medium onion, grated
- 3 cloves garlic, minced
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/3 cup ketchup
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 cup fresh parsley, chopped
- For the glaze: 1/2 cup ketchup, 1/4 cup brown sugar, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, and 1 tbsp apple cider vinegar
How to Make Dijon Glazed Meatloaf
1. Heat the oven and prepare the pan
Preheat the oven to 350 degrees F. Line a rimmed sheet pan or baking dish with foil and lightly grease it.
2. Mix the glaze
In a small bowl, stir together the ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and apple cider vinegar until the sugar dissolves. Set it aside.
3. Make the panade
In a large bowl, combine the breadcrumbs, milk, and eggs. Stir for about 30 seconds, until the breadcrumbs absorb the liquid.
4. Add the flavorings
Add the grated onion, garlic, Worcestershire sauce, Dijon mustard, 1/3 cup ketchup, salt, pepper, smoked paprika, and parsley. Mix until just combined.
5. Add the beef
Add the ground beef and mix with your hands or a fork until it is evenly distributed. Stop as soon as everything is blended, because overworking the meat makes the loaf dense.
6. Shape the loaf
Shape the mixture into an even loaf and set it on the prepared pan. Smooth the top so the glaze spreads evenly.
7. Bake in stages
Bake uncovered for 30 minutes. Remove the pan, brush on half of the glaze, and bake 15 minutes more. Spoon on the remaining glaze and continue baking until a thermometer in the center reads 160 degrees F, about 15 to 25 minutes more.
8. Rest before slicing
Let the meatloaf rest uncovered for 10 minutes. Slice with a sharp knife and spoon any glaze from the pan over the slices.
How to Serve
Meatloaf is made for creamy sides. A scoop of creamy Southern mashed potatoes catches the extra glaze, and a pan of green bean casserole from scratch turns the plate into a classic comfort dinner.
For a vegetable with a touch of sweetness, try honey glazed roasted Brussels sprouts with bacon. Add honey butter dinner rolls if you want something soft to round out the table.
Cold slices also make a great sandwich on toasted bread with a little extra ketchup and mustard.
How to Store and Reheat
Refrigerate leftovers within two hours of cooking. Slicing the loaf before storing makes reheating easier and helps it cool faster. Keep the slices in an airtight container for 3 to 4 days.
Reheat slices in a covered dish in a 350 degree F oven, or in the microwave with a damp paper towel over the top. Heat until hot throughout.
Tips and Variations
Use an instant-read thermometer. Ground beef should reach 160 degrees F, and checking the center rather than the edge gives the most accurate reading. Iowa State University Extension notes that the minimum internal temperature for ground beef and pork is 160 degrees F, and ground turkey should reach 165 degrees F.
A foil-lined pan keeps cleanup easy, and shaping the loaf freeform lets more of the surface caramelize than a loaf pan does. If you prefer a loaf pan, drain off the extra fat before adding the glaze.
For extra flavor, top the loaf with a little extra parsley or a handful of shredded cheese just before it goes into the oven. You can also swap in ground turkey, but add a little extra moisture and cook it to 165 degrees F.
FAQ
How do I keep meatloaf from falling apart?
The breadcrumbs, eggs, and milk act as the binder. Mix gently, shape firmly, and let the loaf rest for 10 minutes before slicing.
What temperature should meatloaf reach?
Cook ground beef meatloaf to 160 degrees F in the center. Use a thermometer rather than guessing by color.
Can I make meatloaf ahead of time?
Yes. Shape the loaf, cover it, and refrigerate until you are ready to bake. Add a few extra minutes to the baking time since it starts cold.
Why is my meatloaf dry?
Overmixing, very lean beef, and overbaking are the usual causes. Use an 80/20 blend and pull the loaf as soon as it reaches 160 degrees F.
Can I freeze meatloaf?
Yes. Wrap cooled slices tightly or freeze the whole cooked loaf, then thaw it in the refrigerator before reheating until hot throughout.
Dijon Glazed Meatloaf with Sweet and Tangy Glaze
Ingredients
Main Ingredients
- 2 lb ground beef 80/20 blend recommended
- 1 cup plain breadcrumbs
- 1 medium onion grated
- 3 cloves garlic minced
- 2 large eggs
- ½ cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ⅓ cup ketchup
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ¼ cup fresh parsley chopped
- ½ cup ketchup for the glaze
- ¼ cup brown sugar for the glaze, light or dark
- 1 tbsp Dijon mustard for the glaze
- 1 tbsp Worcestershire sauce for the glaze
- 1 tbsp apple cider vinegar for the glaze
Instructions
Cooking
- Preheat the oven to 350 degrees F. Line a rimmed sheet pan or baking dish with foil and lightly grease it.
- Stir together the glaze ingredients until the sugar dissolves and set aside.
- In a large bowl, combine the breadcrumbs, milk, and eggs and stir for about 30 seconds until the breadcrumbs absorb the liquid.
- Add the grated onion, garlic, Worcestershire sauce, Dijon mustard, 1/3 cup ketchup, salt, pepper, smoked paprika, and parsley. Mix until just combined.
- Add the ground beef and mix gently until evenly distributed, without overworking the meat.
- Shape the mixture into an even loaf and set it on the prepared pan.
- Bake uncovered for 30 minutes. Brush on half of the glaze and bake 15 minutes more.
- Spoon on the remaining glaze and bake until a thermometer in the center reads 160 degrees F, about 15 to 25 minutes more.
- Rest the meatloaf uncovered for 10 minutes before slicing.
